1. Wash the bellaverde and prepare the by trimming a little off the end of each spear. Cook the potatoes in boiling water for 5 mins. Drain the potatoes in a sieve, reserving the water and returning it to the pan. Add the broccoli to the pan and cook for 3 mins or until just tender. Drain in a colander and rinse in cold water until cold. Drain.
2. Heat the oil in a medium non-stick frying pan. Add the onion and potatoes and sauté for 5 mins. Beat the eggs with seasoning, then add to the pan.
3. Arrange the bellaverde spears on top of the tortilla, pushing them into egg, cook for 5mins or until the base has set.
4. Scatter over the cheese and pop under a hot grill. Cook for 2-3 mins or until the egg has set. Cut into wedges and serve warm or cold with salad.
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